1 med. onion, peeled and sliced
2 tbsp. butter
4 lg. carrots, peeled and sliced
1 stalk celery with leaves
2 c. chicken stock
Ground pepper to taste
1 tsp. salt
3/4 c. half and half
Chopped fresh dill or parsley for garnish

Saute onion in butter until limp. Put sauteed onion in saucepan with carrots, celery and stock. Cover, simmer 15 minutes. Transfer to electric blender. Add salt and pepper. Cover and whirl for a few seconds.

Uncover and add half-and-half. Cover and blend until smooth. Chill well before serving. Spoon into frosted glass bowls and garnish with chopped fresh dill. (Soup may be served hot also.) Serves 4.